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Clam Chowder

*adapted from Ina Garten’s East Hampton Clam Chowder

Serving Size: 6-8 


  • 12 tbsp(1 1/2 stick) unsalted butter
  • 2 cups chopped yellow onion
  • 2 cups medium diced celery
  • 2 cups medium diced carrots
  • 4 cups medium diced potatoes
  • 1 1/2 tsp minced fresh thyme leaves (1/2 dried thyme)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 cups (1 quart) clam juice
  • 1/2 cup all purpose flour
  • 1 cup milk
  • 1 cup half & half
  • 1 tbsp corn starch
  • 3 cups chopped fresh chowder clams (1 1/2 lbs shucked clams)
  • 4 slices cooked bacon, crumbled
Melt 4 tablespoons (1/2 stick) of the butter in a large stockpot. Add onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer uncovered until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk, half & half, and clams and heat gently for a few minutes to cook the clams. If you cook for too long, the clams will be tough.  Taste for salt and pepper. Add the crumbled bacon on top. Serve hot.

*May be served in a sourdough bread bowl or just add sliced sourdough bread on the side



One thought on “Clam Chowder

  1. Yum! Looks amazing. It had to be good with that perfectly crisp bacon garnish.

    Posted by Aileen | October 1, 2011, 11:51 PM

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